Harvest Happenings at The Chef's Shop
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The Chef's Shop

Autumn is often considered the season of the harvest, the time of year when we reap what we planted in the spring. This time of year is often celebrated with feasts, family and friends, which happen to be three of our favorite things! This issue of our eNewsletter features a guide to seasonal produce in our area and of course delicious recipes using these ingredients. In addition, we couldn’t help it, so we jumped on the “Pumpkin Spice” bandwagon and included 7 new ways to use pumpkin spice other than in a latte!

Staub Tomato Cocotte Le Creuset 3-Qt. Baking Dish
Waffle Pro Apple Corer
OXO Mandoline Slicer USA Pan Quarter Sheet Pan
From Left to Right:



Add all ingredients to a large saucepan or pot over medium-high heat and stir to combine. Once it begins to bubble, reduce heat to low and simmer. Make sure there is a frequent bubble, if there isn’t anything going on on the surface, increase heat slightly. If there is vigorous bubbling, reduce heat.

Cook, uncovered, for 15-20 minutes. Taste and adjust seasoning accordingly and then cook for another 5-10 minutes to deepen the flavors and thicken the texture. Remove from heat.

Once cooled completely, transfer to a large glass container and store in the refrigerator up to 2 weeks! Enjoy on all of your fall goodies such as waffles, pancakes, pumpkin bread, oatmeal and more!



Prepare pizza dough and let rise. While dough is rising, combine sage, pine nuts and finely grated parmesan cheese in a food processor and blend until combined. Stream in the olive oil and blend until a pesto forms. Set aside.

Heat a large skillet over medium heat and add 1 tablespoon butter. Toss in butternut squash cubes, along with salt, pepper and nutmeg, tossing to coat. Cover and let cook for 10 minutes, stir, then let cook another 5-10 minutes more, until the cubes are soft but not mushy. Set aside. In the same skillet, add another 1/2 tablespoon of butter with the red onion and a pinch of salt. Cover and let caramelize for 15-20 minutes, stirring occasionally. Once the onions are finished, remove them from the skillet and toss in the prosciutto over low heat, stirring occasionally with a fork.

Preheat oven to 375°F.

Once dough has risen and you are ready to assemble the pizza, spread 2-3 tablespoons of pesto all over the dough. Use a very thin layer unless you LOVE sage. Top with half of the grated parm, then spread butternut squash on evenly. Add the onions on next. Top with prosciutto pieces, then strategically place goat cheese over the pizza. Sprinkle with remaining parmesan. Bake for 25-30 minutes and enjoy!


Happy Harvest from The Chef's Shop!

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The Chef's Shop 31 Railroad Street Great Barrington MA 01230
 
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